Roasted Rhubarb and Straw­ber­ries with Or­ange and Bal­samic Vine­gar

Dish - Everyday Dish - - Desserts -

Great for dessert but also fan­tas­tic for break­fast – try these gor­geous roasted fruits with gra­nola and yo­ghurt, or as a top­ping for por­ridge.

Pre­heat the oven to 180°C.

Com­bine all the in­gre­di­ents and place in a large bak­ing dish that is lined fully with bak­ing pa­per, en­sur­ing the pa­per comes up the sides of the dish to con­tain the juices.

Roast for 20 min­utes, turn­ing once gen­tly, un­til the fruit is soft but not fall­ing apart.

Set aside un­til just warm or cool com­pletely.

To serve: Place scoops of ice cream in serv­ing dishes and top with the rhubarb. Scat­ter over the bis­cuits and dust with ic­ing sugar. Serves 4

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